Peanut butter and process for making the same



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PATENT OFFICE manor nu'r'ma AND raocnss non MAKING rm: sum

Rudolf Werner, Haywood, Ill.

No Drawing. Application August 15, 1930, Serial No. 475,642. Renewed January 18, 1933 2 Claims; (01. as-ni' My invention relates to nut butter and more particularly to peanut butter, and my main object is to produce a peanut butter which does not adhere to the palate when-eaten.

A further object of .the invention is to produce a peanut butter of stable consistency, and in which a separation of oils or other ingredients willnot occur. I

A still further object of the invention is to produce a peanut butter of rarefied yet firm consistencyuwhereby to assumean increased and constant volume.

Another object of the invention is to produce a peanut butter of a foamy and flufiy structure which lends itself readily for spreading on bread and for assimilation in the mouth.

. gredient or adulterant.

An additional object of the invention is to confine the product to the basic ingredients customarily employed, such as ground peanuts and a vegetable oil, and to add no extraneous in- A significant object of the invention is go subject the basic compound to a novel process of agitation and rarefication inyolving a'relatively simple apparatus.

A final but nevertheless important object of the invention is to produce thepeanut butter by a method and means entailing a minimum of operation and expense.

-l'n the development of my invention, I'have found thatvarious means and methods-have been employed to intprove peanut butter toward stability and to sui the palate. Thus, efforts were made to eep the product from becoming rancid, to pre nt the oil content thereof from separating, and to freethe-product from tendencies toadhere to the palate. Whatever claims were made for the means and methods referred to, I have found that extraneous ingredients and processes were employed in most instances to attain thedesiredresult, making the production of the peanut butter more or less involved and more-expensive than is warranted by the classof and the demand for the product. Consequently, it has been my intention to develop the novel vproductv by a means and method of utter simplicity and without adulteration, to result'in'a commodity which may be soldat even lower cost than the standard product.

-Inicarrying out the invention, the peanuts or any othenkind of nuts-are .roasted and blanched as usual. For my purpose, the peanuts are not ground as usual, but to a much finer degree, as! desire the maximum amount of con tact and combination on the part of the peanut masswith-the coacting ingredient. This ingredient is a'vegetable-oilor fat such as cocoanut oil.

mightbeassumedthat by very and; ma inlthepeanutstl eremltlsapastymalsrathes than a finely granular substance, and that the pastiness of the mass is what causes the same to cling to the roof of the mouth when the peanut butter is eaten, However, for my purpose the mass bywits finely ground consistency becomes morefully combined with the vegetable oil when the two ingredients are united. The ingredients are, of course, united in such proportions as to result in a smooth butter, less of the vegetable oil being used if the peanuts have a higher oil content.

In order to more fully commingle the above ingredients, and to secure the novel product anticipated, I force the compound thereof through a mill comprising two closely-set disks, one of which is stationary and the other of which rotates rapidly: The effect of this mill upon the.

compound is to mix and whip it, whereby to produce a flufiy, loose and foamy substance. The

action of the mill commingles the ingredients 'in a. rarefied state and so thoroughly by the high speed of the rotating disk that the result ing compound'is a new product of a stable .nature. It is a new peanut butter of larger volume owing to its rarefied consistency and stability because the cells of the butter and of the oil are thoroughly blended by the. mixing process. Under ordinary conditions and temperatures, the

novel peanut butter isa product of low-cost, since the volume gained by the compounding of the ingredients is even greater than would be secured in theold way, and the cost of the oil is, therefore, more than covered in the resulting compound product. The consistency of theproduct makes it easy to spread, since it .has a velvety, smooth appearance. It maybe packed in jars as is the usual practice, and will stand indeflnitely'without change or deterioration. s

I claim: 1. The method of producing a nut butter consisting of combining finely-ground nuts with an oil, and whipping the compound to a foamy 00hr sistenc y. 2. A nut butter comprising a compound of -ground nuts and an oil, said' compound 4 having a foamy consistency. 

